Tibetan Butter Tea (Po Cha): 11 Things You Should Know (2024)

1. What is Tibetan Butter Tea (Po Cha)?

Tibetan Butter Tea, known as Po Cha in Tibet, is a traditional Himalayan beverage featuring strong black or dark tea, yak butter, salt, and sometimes milk, offering a savory, creamy flavor, providing essential sustenance in high altitudes, and holding deep cultural significance.

Ingredients & Taste

Tibetan Butter Tea is made from a base of strong black or dark tea, often brick tea, churned together with yak butter and salt. The result is a distinctly creamy, savory, and slightly tangy drink that provides warmth, energy, and essential fats in the harsh Himalayan environment.

The creamy texture derived from the yak butter. The strong tea base, typically Pemagul dark tea from Tibet, provides the robust foundation, while salt enhances the overall taste. The tea is prepared by churning these ingredients together, creating a signature frothy consistency.

Origins & Populairty

Known by many names, including Po Cha, Bho Jha, Boe Cha, Suja, Gur Gur Cha, and Cha Süma, Tibetan Butter Tea is a staple not only in Tibet but also across the high-altitude regions of the Himalayas.

Historically, Tibetan Butter Tea emerged as a vital source of energy and warmth in the harsh Himalayan environment. Beyond its practical benefits, the tea is deeply ingrained in the cultural practices of Tibet and surrounding regions, often served at social gatherings, religious ceremonies, and as a daily source of sustenance. It’s a staple of daily life as well as a symbol of hospitality and celebration.

Its popularity is on the rise globally, with modern adaptations sometimes substituting cow’s milk or cow’s butter for yak butter, or adding spices for aromatic variations. Interestingly, the famous “bullet-proof coffee”, or “ butter coffee”, health-craze has also been inspired by this tea.

Key Takeways

Ingredients: Strong black or dark tea (often Pemagul, brick dark tea from Tibet), yak butter, salt, and sometimes milk.
Flavor: Savory taste with creamy texture.
Preparation: Churned to create a frothy, emulsified consistency.
High-Altitude: Provides warmth and energy in the harsh Himalayan climate.
Cultural Symbol: Represents Tibetan hospitality, tradition, and daily life.
Global Appeal: Popularity spreading withing region and globally, with some adaptations using cow’s milk, spices or coffee.

2. Alternative Names

Tibetan Butter Tea has various names across the Himalayas, including Po Cha, Bho Jha, or Boe Cha (literally “Tibetan tea”) in Tibet, Suja in Bhutan, Gur Gur Cha in Ladakh, and Cha Süma (“churned tea” used in Tibetan-influenced regions of China).

Tibetan Butter Tea boasts a variety of names reflecting its origin and widespread popularity in the Himalayas. The most common name, Po Cha, translates to “Tibetan tea” and emphasizes its cultural significance within Tibet. Other Tibetan names like Bho Jha and Boe Cha also mean “Tibetan Tea”.

Beyond Tibet, the tea has unique regional names. In Bhutan, it’s known as Suja, while in Ladakh (Kashmir), it’s called Gur Gur Cha, potentially referencing the churning sound of its preparation. In Tibetan-influenced regions of China, the term Cha Süma (“churned tea”) is used.

These diverse names highlight Tibetan Butter Tea’s enduring legacy and adaptability across the Himalayas.

3. Flavor Profile

Tibetan Butter Tea offers a unique savory flavor profile with a creamy texture, featuring the rich depth of yak butter, a subtle bitterness from black or dark tea, and a hint of saltiness that enhances the overall experience.

Tibetan Butter Tea stands out with its distinctive taste unlike any other tea. Its savory profile centers on the rich creaminess of yak butter, complemented by the subtle bitterness of black or dark tea leaves. Unlike many sweetened teas, Tibetan Butter Tea embraces a unique balance of flavors, with a hint of saltiness that enhances the overall flavor without being overwhelming.

The specific ingredients and preparation methods influence the final taste. The quality of the black or dark tea leaves provides aromatic notes and a base bitterness level. Yak butter, a key ingredient, imparts a rich, savory flavor characteristic of the Himalayan region. The churning process creates a smooth, velvety texture that coats the palate.

While the essential components remain the same, subtle variations in flavor can occur based on the specific tea used, the butter’s origin, and individual preparation techniques.

Savory: The primary flavor is savory, derived from the yak butter, unlike the sweetness typical of many teas.
Bitter: Black or dark tea provides a subtle bitterness that balances the richness of the butter.
Salty: A hint of salt adds complexity and depth without overpowering the other elements.
Creamy and Velvety: The churning process creates a unique, smooth texture that coats the mouth.
Flavor Variations: The specific tea leaves, butter source, and preparation can create subtle differences in taste.

4. Ingredients

Tibetan Butter Tea features a unique combination of strong black or dark tea, yak butter, and salt, with possible regional variations including milk, sweeteners, or spices.

The core ingredients of Tibetan Butter Tea lend it a distinctive flavor and purpose:

Best Tea

For Tibetan Butter Tea, a strong black or dark tea is ideal. Traditionally, a specific type of dark brick tea from Pemagul, Tibet, or the neighboring regions provides a robust base. This tea is known for its bold and often smoky flavor that complements the richness of the other ingredients.

As a substitute, you can use strong black teas like Assam and Ceylon, or smokey teas like Lapsang Souchong and Russian Caravan, which would all work well for a similar robust flavor profile to complement the rich butter and salt.

Best Butter

Yak butter is the star of the recipe, contributing a creamy texture and a unique, savory flavor characteristic of the Himalayan region. In some areas, milk may be added for extra creaminess.

As a substitute, you can use cow’s butter or milk. If using salted butter, adjust the amount of additional salt accordingly.

Best Salt

In Tibetan Butter Tea, pink Himalayan salt and rock salt are commonly used for their ability to subtly enhance the tea’s rich flavors without overwhelming the balance between the tea and butter.

Rock salt is a large-grain, unrefined mineral salt, typically mined from ancient salt deposits, known for its natural purity and flavor-enhancing properties.
Pink Himalayan salt is a natural, mineral-rich salt known for its distinctive pink color, harvested from salt mines near the Himalayas, often used for its culinary and health benefits.

Optional Additions

While these are the essential components, regional variations exist. Sweeteners like honey might be included for a touch of sweetness, while spices like cinnamon can add warmth and aromatic depth. However, these additions are less common, as the traditional blend of tea, butter, and salt is considered the most authentic and flavorful by many.

Core Ingredients:
- Black Tea Base: A strong black tea, often from the Pemagul region, provides the foundation.
- Pemagul Tea: A type of black (dark) tea from Tibet often used as the base for Tibetan Butter Tea.
- Yak Butter: The key ingredient responsible for the creamy texture and savory flavor.
- Salt: Enhances the overall taste and balances the butter’s richness.
Optional & Less Common Ingredients:
- Milk: Sometimes added for extra creaminess, but not strictly traditional.
- Sweeteners: Honey or other sweeteners may be used regionally for a touch of sweetness.
- Spices: Spices like cinnamon can add warmth and complexity in some variations.

5. Serving: When and How?

Tibetan Butter Tea is traditionally enjoyed hot throughout the day as a source of energy and warmth, served in special wooden or clay bowls during social gatherings, religious events, and everyday life, with modern adaptations offering alternative teaware for convenience.

Tibetan Butter Tea has a long-standing tradition of being served hot, with its warmth and richness essential to the experience. It’s a staple in Tibetan households, consumed throughout the day to combat the cold and provide energy. Social gatherings, religious ceremonies, and festivals (like Losar, Tibetan New Year) all feature Tibetan Butter Tea as a symbol of hospitality and community.

Traditionally, the tea is served in wooden bowls (or sometimes clay cups), believed to enhance the flavor. These bowls also retain heat well. In modern settings, insulated stainless steel cups can help maintain temperature. The tea is often prepared with a special churn called a “dongmo” to emulsify the butter and create a creamy texture. For those without a traditional churn, a French press can offer a similar effect.

Everyday Staple: Enjoyed throughout the day in Tibetan households for warmth and energy, providing sustenance in high-altitude climate.
Social Significance: Served during special occasions, symbolizing hospitality and community.
Traditional Teaware: Wooden bowls or clay cups enhance flavor and retain heat.
Modern Adaptations: Insulated stainless steel cups and French presses offer convenience.
Always Hot: Best served hot to fully appreciate the texture and flavor.

Serving Tools & Equipment

The traditional tools and equipment used to prepare and serve Tibetan Butter Tea include:

Dongmo (Churn): Traditional Tibetan churn used to emulsify the butter and tea in Tibetan Butter Tea, creating its distinctive creamy texture. It’s typically made of wood and features a long central rod with a plunger.
Phorpa (Serving Bowl): Traditional bowl used for serving Tibetan Butter Tea, usually made of wood and often featuring decorative carvings or metal accents.
Serving Cup: Smaller cups used for actually drinking the tea might also be called “phorpa”, though there may be variations depending on the region. Clay cups are also sometimes used.

Serving Etiquette

When serving Tibetan Butter Tea, hosts continuously refill guests’ bowls to signify hospitality, and guests should leave a small amount of tea in their bowl to indicate they’ve had enough.

Tibetan hosts extend warm hospitality by serving the Tibetan Butter Tea in traditional wooden bowls (phorpa) and continuously refilling them. Guests should accept at least a small sip, even if the taste is unfamiliar. To politely indicate they’ve had enough, guests should leave a small amount of tea in the bowl, rather than draining it completely. If unable to drink the tea, for example due to dietary restrictions, guests should politely explain and express gratitude. Observing these customs shows appreciation for Tibetan hospitality and traditions.

6. Food Pairings

Tibetan Butter Tea, with its rich, savory flavor, pairs well with traditional Tibetan staples like tsampa or dried cheese and complements other savory dishes, with sweet pairings being less conventional.

Tibetan Butter Tea’s unique flavor profile makes it a versatile companion to various foods. Traditionally, it’s enjoyed alongside tsampa (roasted barley flour) and dried cheese, which complement its savory notes. The tea’s richness also pairs well with other savory dishes, both hot and cold, adding depth and its signature creamy texture. While less common, Tibetan Butter Tea can provide an intriguing contrast when paired with sweet foods, though traditional Tibetan cuisine generally favors a savory profile.

Traditional Accompaniments: Tsampa and dried cheese highlight the tea’s savory flavor.
- Tsampa: Roasted barley flour, a staple Tibetan food often enjoyed alongside Tibetan Butter Tea.
Savory Pairings: Complements hot and cold savory dishes, adding richness and depth.
Sweet Contrast: Can offer interesting flavor combinations, though less traditional.

7. Alternatives: Similar Teas

Several regions across the Himalayas and Central Asia have their own versions of salty teas. These might include:

Süütei Tsai (Mongolia): A salty milk tea featuring black tea, salt, milk (usually cow, sheep, goat, camel, or horse) and sometimes butter and millet, making it conceptually similar to Tibetan Butter Tea, though often milder in flavor.
Noon Chai (Kashmir): A pink, salty tea made with green tea, milk, baking soda, and spices, sharing the savory aspect with Tibetan Butter Tea.
Garhwali Namkeen Chai (India): This tea utilizes mutton fat for richness, along with milk, tea leaves, and salt, offering a similarly substantial and savory experience.
Aaruultei Tsai (Mongolia): This fermented milk tea can include salt and sometimes butter or sheep fat, offering a unique, savory flavor profile.
Nomad Tea: This is an umbrella term for any Central Asian tea that combines black tea, milk, salt, and sometimes butter or cream. It shares a similar concept and some ingredients with Tibetan Butter Tea, with regional distinctions in flavor and preparation.

Other similar teas and coffees:

Bulletproof Coffee: While not a tea, this popular beverage combines coffee, butter (often grass-fed), and MCT oil, echoing the energy-boosting and creamy qualities of Tibetan Butter Tea in a modern context.
Teh Tarik (Malaysia & Singapore): This sweet, frothy tea is made with condensed milk and pulled for aeration, sharing a creamy texture (though not the savoriness) with Tibetan Butter Tea.

8. History & Popularity

Tibetan Butter Tea, with origins dating back centuries, evolved as a vital source of sustenance in the Himalayas and holds deep cultural significance in Tibet, reflecting its role in daily life, hospitality, religious traditions, and as a symbol of national identity, with its popularity spreading regionally and now also globally.

The origins of Tibetan Butter date back to the Tang Dynasty (7th-10th centuries) when tea was introduced to Tibet from China. The harsh high-altitude environment led to the addition of yak butter and salt, creating a nourishing and warming beverage crucial for survival.

Over centuries, it became deeply ingrained in Tibetan culture and the surrounding regions, where it is a staple in daily life, a symbol of hospitality offered to guests, and an essential part of religious ceremonies and social gatherings. It also plays a role in traditional Tibetan medicine and is even used as a topical ointment.

Globalization has spread its popularity far beyond Tibet’s borders. Variations like ‘Bulletproof Coffee’ show its influence on modern health trends.

Ancient Origins: Roots likely trace back to the Tang Dynasty when tea was introduced to Tibet.
Environmental Adaptation: Yak butter and salt were added for warmth and nourishment in the harsh Himalayan climate.
Cultural Cornerstone: Integrated into daily life, hospitality rituals, religious ceremonies, and traditional medicine.
Growing Popularity: Spreading beyond Tibet, with modern adaptations inspired by its traditional form.

9. Recipe

Here’s a recipe for Tibetan Butter Tea, along with equipment recommendations and preparation instructions:

Tools & Equipment

Saucepan
Strainer
Measuring cups and spoons
Dongmo (Churn): A traditional Tibetan butter tea churn, essential for emulsifying the butter. If unavailable, a French press is a good substitute.
Phorpa (Wooden Bowls): Traditional Tibetan serving bowls, or use your favorite mugs.
Thermos (optional): To keep the tea warm.

Ingredients (Serves 2)

Strong Black Tea: 4 cups (1 liter) water, 2 tablespoons loose leaf Pemagul tea (or substitute with another strong black or dark tea).
Yak Butter: 2 tablespoons (or substitute with butter).
Salt: 1/2 teaspoon (or to taste, especially if using salted butter)
Milk (Optional): 1/4 cup (60 ml / 2 oz)

Instructions

Brew the Tea: Bring water to a boil. Add loose-leaf tea and steep for 5-7 minutes for a strong brew. Strain the tea leaves.
Combine Ingredients: Pour the hot tea into your churn (or French press). Add the butter and salt. If using milk, add it now.
Churn Vigorously: With the traditional dongmo, churn with an up-and-down motion for several minutes until the tea is frothy and emulsified. If using a French press, plunge repeatedly for a similar effect. The butter should be fully incorporated, creating a creamy consistency.
Keep Hot: Transfer the churned tea into a thermos to maintain its temperature, or keep it warm in a saucepan over low heat.
Serve: Pour the Tibetan Butter Tea into traditional phorpa bowls or mugs. Enjoy hot!

Where can I buy it?

Look for Tibetan Butter Tea in specialty tea shops, online retailers specializing in Asian teas, or stores that carry Tibetan and Himalayan products.

How do I store it?

Once brewed, keep Tibetan Butter Tea hot in a thermos or warm on low heat. Leftover butter tea can be refrigerated for a day or two but will need to be re-churned when reheated.

10. Tips & Troubleshooting

Here are my top tips for brewing the best cup of Tibetan Butter Tea:

Churning is Key: Don’t skip the churning step! This is crucial for emulsifying the butter and creating the signature creamy texture. Use a traditional dongmo, French press, or even a blender (in a pinch) for best results.
Adjust to Your Taste: Start with the suggested recipe, but don’t be afraid to experiment with the butter and salt ratios until you find your perfect balance. Preparation methods can slightly differ between regions, households and individuals.
Quality Ingredients Matter: Fresh yak butter provides the most authentic flavor. If using cow’s butter, choose high-quality butter. The same applies for tea, choose good quality loose-leaf black or dark tea for maximum flavor. The choice of salt also affects the final taste of the tea.
Steep for Strength: For a truly robust base, steep your black tea for the full recommended time, or even slightly longer, to ensure it stands up to the butter’s richness. But beware of excessive bitterness from significantly over-steeping the tea.
Keep it Hot: Tibetan Butter Tea is best enjoyed hot. Use a thermos or keep it warm on the stove to maintain its temperature and ideal texture.
Don’t Expect Sweetness: Embrace the unique savory flavor profile! Tibetan Butter Tea is traditionally not sweet. If you crave a hint of sweetness, add a very small amount of honey.

11. Health & Nutrition

Is it good for you?

Tibetan Butter Tea can offer nutritional benefits, particularly in high-altitude environments. The tea provides hydration, energy from fats, and essential vitamins and minerals. However, its high fat and salt content might not be suitable for everyone.

Does it help with altitude sickness?

While it’s not a cure, Tibetan Butter Tea can aid in acclimatization. The tea provides warmth, hydration, and energy, which can be helpful when adjusting to high altitudes.

Can it help you lose weight?

Tibetan Butter Tea is unlikely to directly promote weight loss due to its high calorie content. However, for those seeking a satisfying, nutrient-rich substitute for sugary beverages, it could play a role in an overall healthy diet.